Education, Inspiration, Empowerment...
TRISH MANNING BPS
HOLISITIC HEALTH COACH
MEDITATION & MINDFULNESS TEACHER
Roasted Sweet Potato Salad with Avocado and Pumpkin Seeds
Prep Notes
Yields
Serves 2
Ingredients
Sweet Potato
- 1 large or 2 small sweet potatoes, skin on, halved and then sliced into 1/4 inch rounds
- 1 Tbsp.avocado or olive oil (or water0
- Pinch seal salt
Dressing
- 1/4 cup tahini(sesame paste)
- 2 Tbsp. lemon juice
- 1 Tbsp maple syrup (omit if you prefer a less sweet dressing)
- Pinch of sea salt
- Water to thin - 4-6 Tbsp.
Salad
- 5 cups dark greens of choice preferably baby spinach
- 1 ripe avocado, cubed
- 2 Tbsp. pumpkin seeds
Directions
Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Add sweet potatoes, toss in a bit of oil (or water) and spread in an even layer. Bake 15 minutes. Then flip/toss to ensure even baking. Bake 5-10 minutes more or until tender and golden brown. In the meantime, prepare dressing by adding the tahini, lemon juice, maple syrup, and salt to a small mixing bowl. Whisk to combine. Then add water, a little at a time, until a semi-thick, pourable dressing is achieved. Taste and adjust flavor as needed, adding more lemon for acidity or maple syrup for sweetness. Set aside. Assemble salad by adding greens to a serving bowl and topping with roasted potato and avocado. Sprinkle with pumpkin seeds and serve with dressing. Leftovers keep (stored separately) in the refrigerator up not three days. Dressing will stay fresh for 5-7 days.
Notes
Nutrition Facts: Nutrition is for 1/2 the salad and dressing.
Serving size: 1?2 Salad
Calories 331
Fat 23 G
Carbs 24 G
Protein 11 G
Sodium 140 mg
Dietary Fiber 9 G
To make this into a more robust meal the options are many...for example you could add skinless chicken breast, cooked salmon, chickpeas, lentils, quinoa etc.
Enjoy!